Bam's Chunky Potato Salad
|3 mediumPotatoes; cut in bite size chunks|
|2 eggsEggs; Hard boiled and roughly chopped|
|3 heaping tablespoonsPrepared mustard|
|2 Heaping tablespoonsHellmann's Real Mayonnaise|
|12 slicesVlasic Zesty Bread and Butter pickle slices; roughly chopped|
|3 tablespoonOnion; finely chopped|
|salt; to taste|
|freshly ground black pepper; to taste|
Bam's Chunky Potato Salad Preparation
Peel, wash, and dice the potatoes, and put them in a medium saucepan. Cover the potatoes with water, and bring them to a boil. Once they boil, keep a close eye on them. You want them firm. If they get too soft, they will break apart when you are combining them with the remaining ingredients. When they are done, drain them, and rinse with cool water, so they will stop cooking. This step is VERY important.
While the potatoes are cooking, whisk mustard, mayonnaise, milk, salt, and pepper together in a medium sized bowl. Add the eggs, pickles, and onions, and stir to mix. Stir in the drained potatoes, mixing well. Cover and refrigerate for an hour or more. Serve cold.
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